Thursday, August 30, 2012

Having found B1G1 figs, I decided I would try them…again. Memories of my both grandmas and my Aunt Ree Ree’s homemade fig preserves have lingered in my mind for many, many years. The trees in their backyards so full the branches almost touch the ground. A pine snake as I was helping pick them one late summer day. The smell as they cook and the ping of the lids as they seal…..such sweet and treasured memories.
I have never liked the taste of figs…blech! However, I do like the taste of the seedy syrup that surrounds the lingering pieces of figs. Smear it on a slice of lightly toasted just backed bread..LOVE! Such a like and dislike like no other food I have ever eaten. Did you get that? ~smile~ The first pound of figs was made into a, well, heck, I don’t know what it was but it was just okay. Hubby ate it all and it was pretty to boot! Just wasn’t my cup a tea. A few days later I remembered I still had a pound and a few stragglers left in the refrigerator. I started off peeling them and got tired of it so I just tipped the stem and cut them in quarters. They simmered on the stove for a bit and oh my word! The house smelled wonderful! Go get some figs and fill your house with lovely smells and memories. Love and Hugs!

Figs and Honey

1 pound fresh figs, mission, brown turkey….throw any that are just hanging around in the fridge by the strawberries

3/4 to 1 cup honey

1 1/2 to 2 teaspoons lemon juice, I used bottled, that’s what I had, this is optional

Take the stems off figs and peel them if you want to.

Put in a heavy pot.

Add 3/4 teaspoon honey to begin with1 1/2 teaspoon lemon juice if you are using it.

Bring to a soft boil and then simmer, stirring very frequently.

Taste and add more honey and/or lemon juice if you need it.

Cook until you reach the desired consistency you like. I made mine very thick.

Let cool and put in a container if you are going to use it within the next week or so…..CHECK THIS 4 half pints or 2 pints, depending on how thick you like yours. I had 3 half pints after hubby got finished “tasting” the figs.

We ate some for breakfast this morning on toasted homemade bread and Goodness, they were good! I used one half pint this afternoon making *Nutty Fig Bars. Enjoy!

Wednesday, August 29, 2012

Here is another frozen recipe of delight! We are having fun trying different flavors! I wanted to skip the granulated sugar and opted for honey instead. Such a wonderful flavor combined with vanilla!!!!

Honey Vanilla Ice Cream

3 cups 2% milk

2 cups heavy cream

1/2 to 3/4 cup honey, your preference

1 1/2 to 2 teaspoon pure vanilla extract, your preference

Mix everything together well and pour in a freezer safe pan. I use stainless steel, but any freezer safe pan will do.

When ice crystals form, take out of freezer and scrap the ice cream, breaking it apart and fluffing it up.

Do this 2 to 3 more times.

Or.....

If you are gone, or forget like I do, you can break in small pieces once it is frozen, put in blender, food processor, use a mixer and mix until smooth.

Eat now or put in a freezer safe container and return to freezer until hard.

Wednesday, September 21, 2011

Pork Chops are a stable in our house. Seems like we are forever eating pork and chicken. That being the case...We are always looking for new, delicious ways to cook them. I mixed this yesterday and "it was very tasty"..as my boys like to say. ;D I'll be using this on chicken breast also. This only made enough to smear on the top. Double, or triple, to suit your needs.

Honey Garlic Mustard Pork Chops

6 Pork Chops...boneless, thin cut

2 teaspoons honey

1/2 - 1 teaspoon soy sauce

1- 2 teaspoon minced garlic

2 teaspoons honey mustard

salt and pepper to taste

Mix honey, soy sauce, garlic and mustard together.

Spoon over pork chops.

Sprinkle salt and pepper on chops, if desired.

Cook at 350 degrees for 10-12 minutes until done...internal temperature of 145 degrees. Do not over cook! Let sit for a few minutes before serving.